~Hospitality Industry~A Different Approach on Training~Est.Sept.2008~

The original Caesar salad recipe (unlike Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the book From Julia Child‘s Kitchen,Julia Child describes how she ate a Caesar salad at Cardini’s restaurant when she was a child in 1920s, and some 50 years later she called Cardini’s daughter, in order to discover the original recipe. In this recipe, lettuce leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled eggs and Italian olive oil.

The Cardini family trademarked the original recipe in 1948, and more than a dozen varieties of bottled Cardini’s dressing are available today. Some recipes include one or more of mustard, avocado, tomato, bacon bits, or garlic cloves. Rochelle Low is credited with the creation of the “nouveau-Caesar” style by adding the hotly contested ingredient of anchovies to the dressing recipe. This style is found in fancy restaurants with the anchovies served on the side. Cardini’s Brand original Caesar dressing is somewhat different from Rosa’s version.

Many restaurants offer a more substantial salad by topping a Caesar salad with grilled chicken, steak, salmon or shrimp. Certain Mexican restaurants even improvise on items such as substituting tortilla strips for croutons and Cotija cheese for the Parmesan.

There is a widely held misconception that it is named after Julius Caesar, but the salad’s creation is generally attributed to restaurateur Cesar Cardini (an Italian-born Mexican). Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. As his daughter Rosa (1928–2003) reported,her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef”.

Another story is that the salad was created for Hollywood stars after a weekend party. Others suggest Cesar’s brother Alex created it as “Aviator’s salad” for San Diego aviator comrades who were in a hurry, and the dish was renamed later, when Alex was a partner of his brother. A few fellows among Cardini’s personnel claimed the authorship, but without success.

There is no direct documentary reference to it until the mid-1940s— twenty years after the 1924 origin asserted by the Cardinis. It appeared on a Los Angeles restaurant menu in October 1946.

ROQUEFORT SALAD

One of my favorite salads ever ! Given the ingredients bellow , just make sure you make enough dressing adding more or less Roquefort cheese depending on how strong in taste and flavour You wish to have it

Ingredients

1 head leaf Romaine lettuce, torn into bite-size pieces

3 pears – peeled, cored and chopped ( this I would use for decoration ONLY )

5 ounces Roquefort cheese, crumbled

1/2 cup thinly sliced green onions

1/4 cup white sugar

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

1 or 2 clove garlic, chopped

1/2 teaspoon salt

fresh ground black pepper to taste

SOUPE A l’OIGNON

ONION SOUP

HISTORY

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century,made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups

PREPARATION

The rich flavor of the base is not due just to the broth, but to the caramelized onions. Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. This can be accomplished within half an hour, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions’ sugars. In the final stages of cooking, cognac or sherry is often used to enhance the caramelized onion flavor and to deglaze the pan.

The base is usually topped with the crouton, which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. In some instances, a slice of plain bread can also be used. The soup is then served in the bowl or ramekin in which it was broiled or baked.

INGREDIENTS :

-5 oignons / – 5 ONIONS

-1 l d’eau / – 1l. WATER

-1 cuillère à soupe de beurre / – 1 TEASPOON OF UNSALTED BUTTER

-1 bouillon cube / -BOUILLION CUBE

-1 gousse d’ail / – 1 GARLIC CLOVE

– sel, poivre / – SALT & PEPPER

– croûtons / – CROUTONS

-fromage rapé / FRESH GRATED CHEESE …USUALLY Gruyere

BEEF CONSOMME

HISTORY :

Clarified broths called consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a wide variety of less-common animals.

A special type of consommé that was boiled solely with tendons and cartilage without the addition of salt was sweetened, flavoured with fruits and served as dessert. These sweetened consommé creations are essentially the forerunners of present-day gelatin desserts.

VARIETIES :

Double consommé is a consommé which has been made to double strength. There is considerable disagreement among chefs as to how it is made. While some say that it is made by doubling the quantity of meat used, there are others that say it is made to normal strength and then reduced (cooked down) to half of its volume, and still others say that it is made with a stock or broth that used a consommé as its liquid component instead of water. It is often found in other cold-cuisine items, especially those which use aspic, or natural gelatin.

Another variation that is often seen is cold jellied consommé, which, as the name implies, is served cold, and has more gelatin in it.

PREPARATION :

A consommé is made by adding a mixture of ground meats, or mousseline, together with mirepoix, tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids will begin to congeal at the surface of the liquid, forming a ‘raft’, which is caused by the protein in the egg. Once the ‘raft’ begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavor, which usually takes anywhere from 45 minutes to over an hour. The resulting concoction is a clear liquid that has either a rich amber colour (for beef or veal consommé) or a very pale yellow colour (for poultry consommé). It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface. To ensure total purification, the consommé can be refrigerated, which will draw out the remaining fat, which can easily be skimmed out with cheesecloth. Alternately, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface; the tiny amounts of remaining fat will adhere to the parchment, leaving the consommé perfectly degreased. When preparing meat for a consommé, as much fat as possible should be trimmed off to simplify the purification process. Cartilage and tendons should be left on the meat because of the gelatine they contain, which enhances the flavor of the soup. If beef or veal is used, shin meat is ideal because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavor of the consommé. The meat is best if it is ground very fine into mousseline.

Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel . They are most often served with garnishes which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called ‘royales’. Consommés are ideal for whetting the appetite of the diner, especially in the traditional seven-course meal format, as they are very rich and tasty in flavour, but are neither filling nor heavy-feeling after consumption.

Consommés are both expensive and difficult to make, as a large amount of meat only yields a small amount of consommé; in some recipes, as much as a pound of meat can go into a single 8oz serving. Also, because of the complex clarification process, it is difficult to make, which can often fail the novice or impatient cook.

It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites “twice cooked” (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed.

PREPARATION :

Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.” Bisque are often thickened with rice, which can either be strained out, leaving behind the starch, or pureed upon the final stages.Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the ingredients are pureed or processed in a food processor or a food mill. Common varieties include tomato, mushroom, red pepper, and squash bisque.

ESCARGOTS A l’AIL

In retrospect, I only remember eating escargots (snails) once in all my trips to France. To be more specific, it was escargot. Just one escargot. Not a plateful, just one. But it was a very, very good escargot. It was dusted lightly with flour and fried so the outside was crisp and the inside was soft. There may have be some light seasoning in the flour for flavor, but the escargot was served naked on a plate as part of a small amuse-bouche. The year was 1991 and the place was “La Taverne” in Bergerac , in Dordogne

Snails are almost a paradox of French cuisine. We think of them as being one of the most recognizable symbols of cuisine française, but they are really not as ubiquitous as we imagine. They are readily available in almost any food store in France, but they usually occupy only a small amount of shelf space. Paris bistros and brasseries will often list them on their menus, usually as escargots de Bourgogne, but I cannot remember ever seeing anyone order them. But someone must be ordering escargots in the restaurants and buying them in the stores, or else they would disappear from the menus and the shelves.

The two varieties of snails most commonly found on menus and in stores are the escargots de Bourgogne (Helix pomatia) and the petit gris (Helix aspersa Müller). The petit gris are about one third the size of the escargots de Bourgogne. I have also occasionally seen the achatine variety in markets. This is a tropical variety from Africa and Asia that can grow to half a kilo in size, but is sold in France at the same size as the escargots de Bourgogne, which are normally described as gros (large) or extra gros (extra large). Once I found escargots de Bourgogne sold as size moyen (medium). The petits gris are generally sold as petits (small), but I’ve read that there is also a gros gris (Helix aspersa maxima) farmed in France.

Snails are commonly sold canned. Small cans, 200 grams gross weight, will contain either 4 dozen small, 3 dozen medium, or 2 dozen large snails. The next size up is three times larger and contains a proportionate number of snails. Canned snails are cooked in a court-bouillion prior to canning and some of the cooking liquid is packed along with the snails. The cooking liquid may be as simple as water, salt, and spices, or it may also contain some vegetable matter. Before use, the snails should be thoroughly drained and then rinsed under flowing water. The canning liquid is either discarded or reserved, depending on the recipe. If the recipe calls for small snails and all you have is large ones, the snails can be cut in half without affecting the finished recipe.

(A chef once told me a story about the time he purchased live snails and they escaped from their box in the kitchen. They were peeling rogue snails off the walls for days!) If you purchase live snails, or use some from your garden, they must be purged of any toxins by feeding them clean food, such as cornmeal, for a number of days. Then they need to be cooked for a couple of hours in stock before they may be used in most recipes.

When I started searching for snail recipes, I was surprised to find that there were none to be found in any of my very old French cookbooks. The earliest recipes I found were the five listed in Alexandre Dumas’ Le grand dictionnaire de cuisine published in 1873. There may have been earlier ones, but none that I could find in my search which included books by Dubois, Gouffé, Careme, Massialot, Varenne, and others. It is known that both the Romans and Greeks ate snails and there are a couple of snail recipes in Apicius’ 4th-century cookbook. There are, however, a large number of recipes in 20th-century books. By my observation, the most common recipe is for snails baked in garlic-parsley butter. I excluded this recipe because it — escargots au beurre d’ail — has already been published on this web site. Even excluding this recipe, I found that recipes in different sources often seemed to follow similar themes, or even duplicate each other. The following recipes have been arranged by their similarities as much as possible, yet, they are all quite different.

PATE MAISON

Grind the pork and remaining pork fat coarsely.

Then grind the pork and pork fat with the chicken livers, more finely this time.

Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy.

Pack the mixture into the terrine and top with foil and a lid.

Put the terrine in a baking pan and add water to come halfway up the sides.

Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink.

Remove the lid and weight the terrine while it cools.

Refrigerate overnight.

Unmold and serve in thin slices with pickled onions and cornichons (gherkins.)

–Carefully line a terrine dish or loaf tin with cling film allowing plenty to over hang the edge. Line the dish with slightly overlapping slices of smoked salmon, making sure there are some overlapping the terrine on each side too.

-Remove as much lobster meat as possible from the shell and cut into fairly large pieces. Put in a mixing bowl. Put the remaining salmon slices in a frying pan and just cover with cold water. Bring to a gentle simmer and poach for 2 minutes, drain well and leave to cool. Chop into small pieces.

-Beat the butter until very soft then add to the fish. Stir in the yogurt, garlic puree, chives and all purpose seasoning. Add salt, pepper and lemon juice to taste.

-Spoon the mixture into the terrine dish, making sure it is filled to the top. Fold over the over-lapping salmon slices. Cover with cling film and chill in the fridge for at least 4 hours until firm.

-Boil the asparagus for 5-7 minutes according to size. Drain well and refresh with cold water.

-Turn the terrine out onto a board and remove the cling film. Cut into thick slices. Arrange the asparagus on four plates and place a slice of terrine next to each pile. Warm up the hollandaise sauce according to the jar instructions. Spoon a little hollandaise onto the asparagus and serve.

Please note this recipe is the contestant’s own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

INGREDIENTS :

500g smoked salmon slices, thinly sliced

500g fresh lobster, freshly cooked

200g butter, softened

450g natural yogurt

½ tsp garlic puree

4 tbsp freshly snipped chives

Pinch all purpose seasoning

Freshly squeezed juice of 1-2 lemons

2 x 250g bunches fresh asparagus, trimmed

1 jar ready-made hollandaise sauce

Salt and freshly ground black pepper

Now , when it comes to steaks it is very important that the Waiters or whomever takes the order know the levels or the possibilities when it comes to the levels of cooking , as in “MEDIUM” , “MEDIUM RARE” and so on ….and We come to the following chart :

– RAW – this only applies to Steak Tartare !

– BLEU

– SAIGNANT

– RARE

– MEDIUM RARE

– MEDIUM

– MEDIUM WELL

– WELL

– WELL DONE

– ROASTED

– BLACK – however rare , this level is requested …..

„NEW YORK” STYLE PEPPER STEAK

INGREDIENTS :

2 five to six ounces cuts of beef (sirloin, New York or …your choice for your pepper steak recipe)

Execute the WOW flambe with cognac and flame with brandy, scraping
particles from the bottom of the pan (use a long lighter, stand back and do not do this with flamables over or near your skillet – it will flame up – see picture)

Add au jus or beef stock and cook until half of the original volume (reduce down)

Plate your beef and pour sauce in a ribbon pattern, at an angle, across the beef (do not coat entire top of steaks with the sauce)

STEAK DIANE

PREPARATION :

In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.

Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add olive oil ,clarified butter and 2-3 garlic cloves , then add the Worcestershire sauce to the butter. Place the red and green bellpeppers shallots and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the cognac into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the cognac vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

The skewer itself, the brochette can also be used to dip pieces of food in a fondue. In those cases it normally takes a slightly different form and is sold as a brochette de fondue or as a set along with the fondue pot.

Typically, meats and vegetables are put on a brochette, but small pieces of bread can also be skewered along with the other ingredients as well.

In Louisiana barbecue, brochette is sometimes cooked at the barbecue in addition to ribs, sausage, steak, and chicken. This is due to the influence of Cajun cuisine, which is in turn influenced by French cuisine.

Mixed grill, barbecued meat and vegetables on sticks, are known as pinchos or pinchos americanos in Central & South America. These barbecued pinchos may include pieces of Beef, Pork, Chicken, Shark, Mexican Chorizo, Kidney, Liver, Sausage, among others.

In Puerto Rico, a barbecued type of pincho is served by street vendors. Unlike the Basque pincho, usually only one or two slices of bread are in the pincho, while the rest is barbecued chicken, pork, shark, or other meat. The meats and the bread are skewered on a wooden stick, rather than served on a plate; the stick is grabbed from the bottom and the contents are eaten.

In Spain, barbecued meat pinchos previously marinated in a spicy garlic and red pepper mixture are known as Pinchos morunos (Moorish skewers). They are identical to Middle Eastern Kebabs.When they are small they are also known as pinchitos.

VOL AU VENT AU POULET

INGREDIENTS :

2 cups cooked chicken, diced and….

1 brown onion, diced

200 g mushrooms, sliced

100 g grated low fat tasty cheese

2 cups milk

2 tablespoons plain flour

¾ tablespoon butter

2 tablespoons chopped parsley

Salt and black pepper

6 large vol au vent cases

Melt butter in non stick fry pan. Add onions and cook until tender.

Add mushrooms and cook until all liquid has evaporated.

Stir in the flour and gradually add the milk, continuing to stir until mixture starts to thicken.

Add chicken, parsley, salt and pepper and half the cheese.

Stir all together and remove from heat.

Warm 6 large vol au vent cases in a preheated oven for 5 minutes.

When the cases are ready fill with mixture and top with remaining cheese.

Place them back in the oven until cheese has melted.

Serve with mashed potato and vegetables or steamed rice ( sometimes fried rice with safran could go as well depending on the other items and the wine of course ) . This recipe is also great for finger food, just use the very small vol au vent cases.

The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly cooked crêpe with sugar and light it. This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.

ORIGINS & STORY :

The origin of the dish and its name is somewhat disputed. One claim is that the dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of England, and his companion whose first name was Suzette.

This is told by Henri Charpentier himself in Life a la Henri, his autobiography, although later contradicted by the Larousse dictionary.

It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought It was ruined. The Prince and his friends were waiting. How could I begin all over( I would bet He was thinking about loosing His head on the Guillotine the very next morning )? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had ever tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little skirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.

Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince instead of the head waiter.

INGREDIENTS :

PAPER THIN PANCAKES / CREPES ( 3 PER PERSON )

SUGAR

ORANGES – sliced in half

LEMON – sliced in half ( usually ½ for a preparation for 2 )

LIME – could give a very nice edge to the taste

orange,lemon & lime peel cut/sliced in very thin julienne and to be added on the caramel .

ORANGE JUICE – on stand by , just in case there is not enough from the fruits

COINTREAU or GRAND MARNIER liqueur – it is up to you how much !

Some people like their Crepes Suzette with plain vanilla ice cream …I guess one could do that as well

There have been many variations on the idea of flambéed fruit since Escoffier’s time, the most famous being Bananas Foster. Other variations include Mangos Diablo (mangos flambéed in tequila) and Pêches Louis (peaches flamed in whiskey).

Just about to finish Peach Melba ( true , I did not use cognac , however …)

In 1892, Nellie Melba was performing in Wagner’s opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar.In 1900, Escoffier created a new version of the dessert. For the occasion of the opening of the Carlton hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée. Other versions of this dessert use pears, apricots, or strawberries instead of peaches and / or use raspberry sauce or melted red currant jelly instead of raspberry purée.

Peach Melba = Hot Sun !

POIRES „BELLE HELENE”

HISTORY :

“Beautiful Helen pears” were invented in Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least (this is a guess) half of the restaurants of the Hexagone. It only takes a few minutes (maybe seconds!) to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make ice cream and cookies from scratch for a deluxe version (but this probably won’t taste like in restaurants, because I am pretty sure they go for the fast and easy way in most cases…).

The combination of temperatures (ice cream, warm chocolate), textures (soft pear, crispy cookie) and flavors (all of them!) is simply out of this world. There is even a little bonus: although this dessert looks very fancy, it is very easy to prepare.

I usually poach the pears in the morning to let them cool down and eat them the same evening. They should be at room temperature when you serve them (they won’t taste as good if they just came out of the fridge). Either leave them out all day, in a closed dish, or allow them to warm up if you store them in the fridge. Bosc pears are my favorite, both for taste and “handling” (they hold well, even after being cooked).

All quantities below are for 6 pears.

PREPARATION :
Peel them, keeping them whole (leave the stem for decorative purposes). Place them upright in a deep pot. Sprinkle 1/4 cup (50 g or 4 tbsp) sugar and pour 1 cup (20 cl) water over the pears. Simmer/steam (lid on) for 20 minutes on medium heat. Drain the pears but keep the juice. Let both cool down.

Just before serving, prepare the chocolate melt as follows:Bring the pear juice to a boil in a small pot and allow it to evaporate until only half of the volume is left. Place this small pot in a bigger one, half full of water (“Bain Marie“) and place over medium heat (water should never boil).
Cut 4 1/2 oz (125 g) high quality* dark chocolate (for example Le Noir Gastronomique 61% cacao by Valrhona…) into small pieces. Melt chocolate in the warm pear syrup, stirring until smooth and shiny.

Zabaione (written also sabayon, zabajone, zablaiogne or zabaglione, is an Italiandessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but sometimes Prosecco), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. In France, it is called sabayon, while its true Italian name is zabaione (or zabajone, an archaic spelling).

The dessert is popular in Argentina and Uruguay, where it is known as sambayón. In Colombia, the name is sabajón. In Venezuela, it is called sambayón; there is also a related egg-based dessert drink called ponche de crema. This is consumed almost exclusively at Christmas time.

The origin of zabaglione is uncertain. It might have originated in Venice when this city ruled the Adriatic. Originally, sweet Cyprus wine was used, but with the decline of the Venetian Republic, Sicilian Marsala wine began to be used instead. Another change in the recipe is the use of sugar instead of honey, the original ingredient.

PREPARATION :

Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie. It is often recommended to use a simple double boiler with a heat resistant bowl suspended above the water and to barely simmer to avoid scrambling the eggs. Beaten egg white is also widely replaced by whipped cream.

Occasionally, the wine is omitted when the dish is served to children or non-drinkers. It is then in effect a very different dessert.

Maybe We could add each other blog links to the blogrolls We have on Our pages?…

Best Regards ,

Adrian

On April 30, 2012 at 15:09 Fatima said:

Was randomly surfing the net when I came across your blog. Then I happened to find the recipe (STEAK DIANE) of one of my favorite meals! I couldn’t find this anywhere and I’m extremely excited right now! Thanks a lot! Your blog is definitely different from most I’ve seen. I like the history tag along too. Makes it really beautiful!

WOW ! Thanks for visiting and I really do appreciate Your comments ! I’m trying to create a cumulus of hospitality information in such a way that the young people embracing this trade would be able to find those things representing the corner stone of this industry…and I’m still working on it .

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Hello there !
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